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The Elements of Pizza
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A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style- Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.

Table of Contents

CONTENTS

1 Introduction

11
CHAPTER 1 THE SOUL OF PIZZA

39
CHAPTER 2 PIZZA STYLES

51
CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST

61
CHAPTER 4 INGREDIENTS AND EQUIPMENT

83
CHAPTER 5 METHODS

103
CHAPTER 6 PIZZA DOUGH RECIPES

SATURDAY DOUGHS
108 Saturday Pizza Dough
110 "I Slept in but I Want Pizza Tonight" Dough
112 Single Dough Ball
114 Enzo's Pizza Dough
116 Saturday Pan Pizza Dough

REFRIGERATED LONG DOUGHS
118 24- to 48-Hour Pizza Dough
120 48- to 72-Hour Biga Pizza Dough
124 48- to 72-Hour New York Pizza Dough

NATURALLY LEAVENED DOUGHS
127 Wild Yeast (Levain) Culture
130 Overnight Levain Pizza Dough

SPECIALTY DOUGHS
134 Al Taglio Pizza Dough
136 Bar Pizza Dough
138 Gluten-Free Pizza Dough

141
CHAPTER 7 PIZZA RECIPES

SAUCES
145 Basic Tomato Sauce, Two Ways
146 FWSY Sauce
147 Vodka Sauce
148 New York Pizza Sauce

ITALIAN & ITALIAN-INSPIRED
150 Pizza Marinara
153 Pizza Margherita
156 The Ferdinando
158 Pomodoro Royale (with Cheese)
161 Prosciutto and Bufala
163 Mortadella and Pistachio Pizza
166 Zucchini Blossom Pizza
168 River Po Pizza
171 Carbonara Pizza
173 Pizza Bianca and Pizza Rossa

NEW YORK & NEW YORK-INSPIRED
175 New York Cheese Pizza
177 Simple Tomato Pie
181 Meatball Pizza
183 A.J.'s Pie
184 Vodka Sauce and Sausage Pizza
187 Brooklyn Hot Honey Pie
189 Pepperoni, Mushroom, and Onion Pizza
192 Grandma Pie
195 Adam Kuban's "Love Supreme" Bar Pizza

KEN'S ARTISAN PIZZA CLASSICS
197 Margherita and Arugula, Two Ways
200 Arrabiata Pizza
202 Prosciutto Pizza
204 Fennel Sausage and Onion Pizza
206 Spring Onion Pizza

TRIFECTA FLATBREADS
209 Oregon Basil Pesto and Burrata Flatbread
211 Tarte Flambee
214 Nettle Pesto Flatbread With Morel Mushrooms

VEGETABLES & JUST BECAUSE
217 The White Owl
221 Escarole Pizza
223 Delicata Squash Pizza
225 Butternut Squash Pizza
227 Artichoke and Bacon Pizza
230 Chanterelle and Garlic Pizza
233 The Tommy Habetz Pizza
235 The Pie Hole Skillet Pizza
237 Hawaiian Pizza
240 Raclette Pizza

242
Measurement Conversion Charts

About the Author

After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta in 2013. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.

Reviews

"If there were ever to be a bible for all things pizza-and I mean all things -Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world."-Marc Vetri, author of Mastering Pasta and owner of Vetri

"Ken Forkish is one of the world's great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish's formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker."-Ed Levine, founder and CEO of Serious Eats

"If you're into pizza-and who isn't?-
The Elements of Pizza is your new holy book. There's something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat." -Molly Wizenberg, author of Delancey and A Homemade Life

"With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like-and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home." -Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

"The Elements of Pizza is a cookbook for anyone who loves pizza-particularly those with a deep appreciation for the crust. Ken's own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere-especially at home." -Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine

"The ultimate guide to the world of pizza."-Portland Oregonian

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